Commi 1 - Pastry

About Calo

Role Overview

Pastry Production

• Prepare pastries, desserts, bakery items, creams, fillings, sauces, toppings, and other components using standardized recipes.
• Weigh, measure, mix, bake, assemble, decorate, and portion products while meeting taste, texture, appearance, nutritional, and portion standards.
• Operate basic pastry equipment, including mixers, ovens, scales, refrigerators, and freezers.

Food Safety and Quality

• Maintain ingredient and finished-product temperature control, correct storage, labeling, FIFO rotation, and allergen management.
• Prevent cross-contamination involving dairy, eggs, gluten, nuts, soy, and other allergens.
• Maintain a clean, organized workstation and follow HACCP, food-safety, sanitation, and workplace-safety protocols.

Production Operations

• Follow daily production plans, meet assigned timelines, minimize waste, and optimize yields through portion control and proper handling.
• Support the Pastry Chef, senior team, and other kitchen sections with production-related tasks when required.

Qualifications

• Proven Commis 1 Pastry, Commis 2 Pastry, or similar pastry or bakery experience in a high-volume operation.
• Three to four years of relevant pastry or bakery experience is preferred.
• Formal culinary or pastry education or relevant professional training is preferred.
• Basic food-safety and HACCP knowledge is required; certification is preferred.

Knowledge and Competencies

• Knowledge of pastry and baking techniques, ingredients, storage, temperature control, FIFO, food safety, hygiene, and allergen management.
• Ability to follow recipes, measure ingredients accurately, meet production schedules, and work efficiently in a high-volume environment.
• Good English communication, teamwork, reliability, attention to detail, and commitment to quality and hygiene.